This was my first attempt at beer can chicken. My Dad has made it a few times and it’s always been really good. And when beer is involved, it’s got to be good.
For those uneducated about beer can chicken, it’s essentially a whole chicken on a grill with a can of beer in the cavity. The beer boils inside and moisturizes the chicken and creates really tender meat.
I started out with two chickens rubbed them down with oil, salt and pepper. Next time I’ll put a grill rub on them, but they still ended up really tasty.
Make sure to remove gizzards and neck from the cavity.
The gaping holes remind me of the space creatures from Sesame Street.
These guys have to cook in indirect heat for about 45 minutes. I faced these guys towards each other so they have a little something to talk about.
You’ll want to open a close to room temperature beer and take a big chug then put it your chicken. It should only be about half full.
What did one chicken on the grill say to the other chicken on the grill?
Your goose is cooked.
They’re done when the breast hits 165 degrees. Yes, I am a breast man.
It’s wise to have an assistant, unless you’ve got a black belt in grilling, help with taking the bird off the grill as well as some oven mitts.
Cut, pull, and serve.
im vegetarian, but that sounds soooo good. maybe i can whip up some beer can tofurky? maybe not.
I made a vegetarian hungry for chicken, now that’s a compliment.
John Kass, a columnist for the Chicago Tribune, has written extensively on beer can chicken. You might want to scan his archived articles for some tips, although your final product looks pretty damn delicious, even if the chicken does look somewhat violated.
There is actually a cooking ‘utensil’ designed for that— has a holder for the can and handles on it (available at Cabela’s & Bass Pro).
ps
Would you let the lovely Mrs Shoo know she needs to update her blog. Thanks.
Sorry… I was just going to post (before seeing that first comment) that I don’t eat meat, but when I did, my favorite food was chicken - and that this entry makes me glad I’m a vegetarian!
(I guess chicken is another thing that seems fine when it’s on your plate - but not so good, when you see it being made.)
That second photo reminds me of the face of a St. Bernard!!